Preheat oven to 350 degrees fahrenheit, and line 2 baking sheets with parchment paper.
Prick 2 medium sweetpotatoes with a fork, and bake them in the microwave for approximately 10 minutes, or until done, turning them over half way through the baking time. If you don't have a microwave, you can bake the sweetpotatoes in a 425 degree fahrenheit oven for 45-60 minutes on a foil lined baking sheet. Once the sweetpotatoes have cooled a little, slice them down the middle to remove the flesh. Depending upon the size of your sweetpotatoes, you may have a little flesh left over.
Combine the sweetpotato flesh, peanut butter, coconut oil, maple syrup, and vanilla in a large mixing bowl, and beat with a hand mixer on medium speed until well combined.
Add all the dry ingredients to the wet mixture, and beat for 1-2 minutes.
Stir in the white chocolate chips by hand if desired.
Form one inch balls of dough and place them on parchment lined baking sheets. You can press the balls down a little bit, or use a fork to press them down and make a criss cross pattern in the cookies.
Bake for 10-12 minutes, then remove from oven and transfer to a wire rack to cool.